TWI377914B - - Google Patents

Description

1377914 IX. Description of the Invention: [Technical Field of the Invention] The manufacturing method thereof and the odor thereof The present invention relates to a method for preventing a composition for beverages. [Prior Art] Vitamin B2 acts as a coenzyme of flavoprotein. ^ ^ ^ Intracellular redox system or electron transport system in mitochondria plays a role in 谭^ 谭, and is widely associated with saccharides and lipids.

A vitamin related to the metabolism of a substance such as a substance or a protein. Vitamins have the following effects: help to grow and reproduce; maintain healthy skin nails, and ease the production of oral, lip, and sputum 0 ^. Inflammation of the tongue; improve vision, reduce eye fatigue; carry out metabolism of sugar, fat and protein together with other substances; help release energy to cells; help to form red blood cells, and therefore frequently used as an additive to nutritional supplement foods. Vitamin B2 is water-soluble, and even if it is ingested excessively, more than necessary amount is quickly excreted from the body, so there is almost no obstacle caused by excessive intake. Also, vitamins were not confirmed to be toxic. Therefore, it is often used as a supplement in combination with other vitamins. Protein hydrolysates have excellent digestive absorption' and are widely used as raw materials for nutritional supplements or functional foods. Further, various peptides contained in the protein hydrolyzate have been reported to have antihypertensive action, muscle fatigue recovery, promotion of lipid metabolism, and immune activation. However, it has been found that if the protein f hydrolyzate is added to the beverage product together with the vitamin B2, the beverage will be odorous when exposed to light. In the case of a key or powder form, the combination of the township ^1 1119l5.doc 1377914 white matter hydrolysate + vitamin B2 + vitamin c, it is generally considered that this problem of odor is liquid-specific. Vitamin B2 is known to be water-soluble and has strong properties for acid or heat, but is destroyed by strong light or by inspection. Therefore, when vitamins are only contained, the photodegradation of vitamin B2 may occur, but at this time, it will not produce: odor. Moreover, if there is only a problem of photolysis of vitamin B2, the shading effect can be obtained by the tea bottle, but the problem of the odor cannot be solved. • Therefore, the industry is seeking a solution to the problem of odor generated when a beverage containing protein hydrolysate and vitamin B2 is exposed to light. A method for improving the odor of a peptide by adding an extract extracted from Luo Han Guo and trehalose is disclosed in Japanese Laid-Open Patent Publication No. 2005-110649. Further, a method disclosed in Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. [Patent Document 1] Japanese Patent Laid-Open No. 2005-110649 # [Patent Document 2] Japanese Patent Laid-Open No. 2006-111566 [Problems to be Solved by the Invention] An object of the present invention is to provide an improved protein hydrolysate and vitamin Β2 A technique in which the composition is exposed to odor when exposed to light. SUMMARY OF THE INVENTION The present inventors have found that an effect of remarkably improving an offensive odor can be obtained by adding ascorbic acid to a beverage containing a protein f hydrolyzate and a vitamin phantom beverage, and the present invention has been completed. The present invention provides a beverage composition which contains a protein hydrolysate and 111915.doc. The amount of ascorbic acid is preferably * times or more (by weight), more preferably 10 times or more (by weight) based on the amount of the amino acid. The protein hydrolysate is obtained by decomposing a protein with a proteolytic enzyme and contains a mixture of a peptide and a free amino acid. Preferably, the protein hydrolysate contains more than 30% of the amino acid. As the protein hydrolyzate, any one may be used as the p to be purified, and for example, a protein hydrolyzate obtained by decomposing a road protein or a soybean protein with a protein decomposing enzyme may be used. As the proteolytic enzyme, any protein that can be used for the production of foods can be used as the protein-decomposing enzyme. For example, a protein-decomposing knife from rice bran bacteria can be used as a protein hydrolysate. The beverage product is added in an amount of 〇01 to 10.0% by weight, preferably 〇〇5%. Vitamin Β2, if purified for use as a food additive, can be used in the city. The vitamins are added in an amount of 0.1% by weight to 0.02% by weight, preferably 〇.〇〇〇1~〇〇1% by weight. Further, a juice, a dairy product, a saccharide, a sweetener, a flavoring agent, a tackifier, a pH adjusting agent, a coloring agent, or the like may be added to the beverage to which the protein hydrolyzate and the vitamin Β2 are added. The contents of the patents and referenced readings which are hereby incorporated by reference in this specification are hereby incorporated by reference. In addition, the contents disclosed in the specification and drawings of the Japanese Patent Application Laid-Open No. Hei. [Examples] H1915.doc C S ) 1377914 Hereinafter, the present invention is described in detail by way of examples, but the present invention is not limited to the examples. In addition, % means weight % as long as the + surname is specifically expressed in the unit of the following disclosure. Example 1 Production of protein hydrolysate was adjusted to 99 g to about 80 〇C of tomb water φ 士λ, mountain from > Α Α ... paste eight dry added 1 g of casein from milk (Japan NZMP) After the mixture was sufficiently mixed, a solution of 1 _ oxidized sodium (manufactured by Wako Pure Chemical Industries, Ltd.) was added to prepare a Η value of 7 〇, and the temperature was adjusted to 2 〇 ° C to prepare a matrix solution. In the obtained matrix solution, a proteolytic enzyme derived from rice bran bacteria is added in such a manner that the weight ratio of proteolytic enzyme/casein is 1/25 (Sm.; New 曰 化学 化学 化学 。 反应 反应 ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ Next, the obtained enzyme decomposition product solution was dried by a spray dryer to prepare a powder. When the casein decomposition product was analyzed by a Kjeldahl method or an amino acid analyzer, it was confirmed that the powder contained 35.8% of an amino acid and 45.7% of a peptide. Alternatively, the peptide content can be calculated from the difference in protein mass minus the amount of amino acid. Production of a beverage containing a protein hydrolyzate A blending solution containing the following components was produced. 111915.doc 1377914 [Table i] Sugar 12% Citric acid 0.75% Casein decomposition product 0.65% Sodium riboflavin phosphate (vitamin B2) 0.0078% Perfume 0.15% 100% sodium picoate 0.03% According to the above table The prepared preparation liquid is added with a predetermined amount of ascorbic acid, rutin, bayberry extract, chlorogenic acid or pomegranate extract as an antioxidant, dissolved, and sterilized at 96 ° C for 30 seconds, and filled in 100 mL of brown tea jar. Thereby, a nutrient drink containing casein decomposition product and vitamin B2 was prepared. Functional evaluation A variety of beverages were irradiated with 20,000 lux and 7 days of fluorescent light at 15 °C. The deterioration of the aroma was compared with a blending solution (reference) which was stored in a cold dark place (5 ° C) without adding an antioxidant, and a sensory evaluation was performed. Further, as a control, a preparation liquid prepared without adding a casein decomposition product was also evaluated. The evaluation average score of each sample was calculated based on the following evaluation criteria. Evaluation Criteria 3 points: There was almost no change compared with the control. 2 points: Compared with the control, there is a deterioration of the fragrance. 1 point: Compared with the control, there is significant deterioration of the flavor. 111915.doc 1377914 [Table 2] Antioxidant type addition amount (ppm) Average evaluation score (n=10) Ascorbic acid/amino acid ratio ascorbic acid 5000 2.3 21 2500 2.2 11 1000 1.6 4.3 500 1.3 2.1 Rutin 100 1.0 - Yang Plum extract 100 1.0 - Chlorogenic acid 100 1.1 - Pomegranate extract 50 1.1 - No added 0 1.0 - No casein decomposition product added 0 2.8 - Based on the above results, it was confirmed that the beverage was added with protein hydrolysate and vitamin B2 The addition of ascorbic acid has the effect of improving the odor generated when exposed to light. Example 2 Study of peptide raw materials for causing odor formation A beverage containing vitamin B2 and adding a peptide raw material was prepared, and the odor generated when exposed to light was investigated. As the peptide material, a casein peptide and a soybean peptide can be used. [Table 3] Raw material added amount of sugar 5 g Citric acid 0.35 g Phosphorus riboflavin sodium 0.007766 g Shaped raw materials Various raw materials · 0.65 g Trisodium citrate 0.18 g Water The whole amount is 100 ml Compatible to prepare a blending solution containing the above ingredients, Sterilize at 96 ° C for 30 seconds and fill in 100 ml tea brown jar. 111915.doc 12· 1377914 A variety of beverages were irradiated with 20,000 lux and 5 days of fluorescent light at 15 °C. The deterioration of the aroma was evaluated by a 1st drink researcher comparing with a blending solution (reference) stored in a cool dark (5 ° C). The evaluation average score of each sample was calculated based on the following evaluation criteria. Evaluation Criteria 3 points: There was almost no change compared with the control. 2 points: Compared with the control, there is a deterioration of the fragrance. 1 point: Compared with the control, there is significant deterioration of the flavor. The results are shown in Table 4. [Table 4] The average evaluation value of the amino acid content of the raw material (n = 10) The raw material casein peptide 36% 0.5 Soy peptide 77% 0.1 Based on the above results, it is generally considered that the combination of the amino acid-containing peptide raw material and the vitamin B2 is used. It is deteriorated by light, and thus an offensive odor is generated. [Industrial Applicability] The present invention is useful for producing a beverage containing vitamin B2. 111915.doc -13

Claims (1)

a mixture of a hydrolysate and a vitamin B2, the mixture containing relative to the amine L377914 • Ten, the scope of the patent application: 1. A beverage composition No. 095120664 Patent Application 1 (P^·Nose 6 Days Dream Τ弋 Chinese application for patent The range is replaced by the amount of ascorbic acid in an amount of from 0.1 to 3.0% by weight based on the amount of the composition for beverages, which is 4 times or more (by weight), and the amount of the composition for beverages. A beverage composition according to claim 1, wherein the protein hydrolyzate is obtained by hydrolyzing casein with a proteolytic enzyme. 3. A method for preventing malodor of a beverage composition containing protein hydrolysate and vitamin Β2, characterized in that it comprises 3 The mixture of the protein hydrolyzate of 0% or more of the amino acid and the vitamin Β2 is added in an amount of 4 times or more (by weight) based on the amount of the amino acid, and the amount of the ascorbic acid is 0.1 to 3.0% by weight based on the amount of the beverage composition. 4. The method of claim 3, wherein the protein hydrolysate is obtained by hydrolyzing casein with a proteolytic enzyme. 5. A beverage group containing protein hydrolysate and vitamin Β2. The method for producing a composition is characterized in that a mixture of a protein hydrolyzate containing 3% by weight or more of an amino acid and a vitamin Β2 is added in an amount of 4 times or more (by weight) relative to the amount of the amino acid, relative to the beverage. The amount of the composition is -3.0% by weight of ascorbic acid. 6. The method of claim 5, wherein the protein hydrolysate is obtained by hydrolyzing casein with a proteolytic enzyme. One contains an amino acid containing 30% or more. The odor preventing agent for the beverage composition of the protein hydrolyzate and the vitamin Β2 is 4 times or more (by weight) based on the amount of the amino acid, and the amount of the composition for the beverage is 111915-1010206.doc 1377914 0.1 to 3.0% by weight of ascorbic acid is a main component. 8. The odor preventing agent according to claim 7, wherein the protein hydrolyzate is obtained by hydrolyzing a cool protein with a proteolytic enzyme. 111915-1010206.doc